I am so addicted to sweets.
I love anything and everything that involves sugar. But I have to say these sugar cookies are my all time favorite. And everyone that I make them for loves them as well! They are dense, moist, melt in your mouth deliciousness.
One thing I have found with these cookies is to only add exactly the amount of flour called for (no more, no less). If you don’t use enough they will spread and become a crispy cookie. If you add too much, they will turn out more like an over baked biscuit. So even the flour used to flour your surface for kneading should be taken from the total amount of flour. I’ve found the best way to use just the right amount of flour is to pre measure in a separate bowl and use only that flour in your dough, no matter what. (Make sure to reserve a bit for rolling)
Another tip: Before kneading coat your hands in flour and continue to do so as you knead your dough. You will still end up with dough on you, but not nearly as much. Also when you first pour your dough out add about 1/2 cup of flour onto the dough and slowly fold in the sides until it is incorporated. This will help the dough from sticking to you as well.
Preheat oven to 350 degrees.
First step is to cream together 1 cup softened butter and 1 cup sugar.
Next, add 1 egg and 1/2 cup sour cream. Mix. Then add 1 tsp baking soda and a pinch of salt. Mix until combined.
Add flour one cup at a time, mixing after each addition until too difficult to stir.
Pour dough out onto floured surface. Coat hands with flour and knead in remaining flour until dough is no longer sticky.
Flour surface again and roll cookie dough 1/4 to 1/2 inch thick. Cut with cookie cutters and place on baking sheet.
Bake for 6 to 8 minutes. Allow to cool slightly on cookie sheet for about 5 minutes before removing. These cookies are good plain (I prefer them that way) or iced.
Happy baking!! If you liked this post, please hit the like button, share on social media, or scroll down and leave a comment.